Sugar-Free Recipes
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7/3/2022 0 Comments Breakfast Egg MuffinsSimple name, but these are full of flavour and super satisfying! This recipe is a variation of a recipe that I found through Sarah Kleiner, the host of the Carnivore Yogi Podcast. Here’s a link to her original recipe. Great for when you're in a hurry, just make a batch (or two, or three!) ahead of time, freeze and then re-heat when you're ready! They are super versatile and can be modified to suit your preferences. My favourites include broccoli, feta & chicken, ham & cheddar or bacon and tomato. Sometimes I like them plain to use as a bun for a slider. This recipe just uses the egg yolks, so they turn out light and fluffy! (Make sure to save the egg whites for other recipes) Ingredients
*Optional (Fresh) tomato, green onion, berries etc. Directions Preheat oven to 350. Add all ingredients to a bowl. Mix well. Pour into greased muffin tins. Bake for 12 minutes, or until inserted toothpick comes out clean. Makes approximately 4 muffins. Variations
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